Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme
Raw white pitaya (Hylocereus undatus) juice is very cloudy and viscous. These physical properties lead to the use of enzymatic treatment to clarify the juice. The aim of this study was to obtain the optimum process conditions for enzymatic clarification using response surface methodology (RSM). Whit...
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Wiley-Blackwell
2010
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf |